INGREDIENTS

1.5oz Cacao Creme

1oz Amaretto Liqueur

2oz Cream

Let me begin first by saying that there is a huge variety of chocolate martini
drink recipes out there. Some are strong, some are sweet, some are bitter. Which one you prefer depends on your taste in liquor
and of course, chocolate. The recipe that follows is in my opinion, the best. Light, and
creamy, with a hint of alcohol taste, this drink is mild enough
for everybody. Plus, it has an awesome taste! It just needs, the three simple ingredients I mentioned before. Regardless, this is a great drink
to serve at a dinner party because chocolate is loved by all.

Here is the simple recipe...

Step 1Mix all ingredients in a shaker filled with ice and after that, put them into a martini glass. Garnish with whip cream and some sprinkles if you want.

This is my first recipe, which contains...what else, chocolate.
It is a really simple recipe, that you can enjoy with your friends, your family and yourself! It looks like a cake, but it isn't...It's even better and yummier...I hope you will like it...

Here is the simple recipe...

Step 1

To line pan: Preheat oven to 160C.
Grease a 20cm square cake pan, then cut 2 x 20cm x 45cm sheets of baking
paper. Use one sheet to line the base and two sides, extending paper
beyond rim. Place second sheet in pan in the opposite direction to line
base and remaining two sides, also extending it beyond rim.

Step 2

To chop chocolate: Using a serrated
knife (for thick blocks of chocolate, it provides more traction than a
straight-bladed knife), cut chocolate into rough 1.5cm chunks.

Step 3

To make brownie: batter Place butter
and a large pinch of salt in a small pan. Melt over low–medium heat
until almost melted. Set aside to finish melting and cool slightly. Sift
flour, cocoa and baking powder into a large bowl. Stir in sugar.
Working in 3 batches, add butter and eggs alternately to dry mixture,
stirring well to combine after each addition. Stir in vanilla, then
chocolate until combined.

Step 4To cook brownie: Spoon mixture into
prepared pan. Using an offset spatula or the back of a spoon, spread
evenly. Bake for 1 hour or until top is risen (it might dip slightly)
and a skewer inserted into the centre comes out clean (the skewer might
be slightly oily with a few crumbs attached; make sure it doesn’t have
uncooked batter attached). Cool completely in pan, then, using the paper
as an aid, lift the brownie with paper from pan onto a chopping board.
Peel away paper, dust with extra cocoa, if desired, then cut into 5cm
squares.